摘要
为比较不同野菜的抗氧化活性,采用DPPH法对冀东地区21种野菜可食部位水提取液的抗氧化活性进行比较研究,分析其抗氧化活性和多酚、黄酮含量之间的相关性。结果表明:野菜中多酚和黄酮类物质含量丰富,具有较强的抗氧化活性,其中抗氧化较强的野菜有香椿、长裂苦苣菜、巴天酸模,其次为枸杞叶、霞草、独行菜、刺儿菜、地肤、猪毛菜、马齿苋、地黄、苋菜。野菜抗氧化活性和多酚、黄酮含量之间的相关性不显著(r分别为0.146、0.007)。野菜经短时热烫处理,其抗氧化活性增强。
The antioxidant activity of aqueous extract from edible portion of 21 species of wild vegetables in east Hebei province were determined using DPPH free radical scavenging method to compare the antioxidant activities of different wild vegetables,and the correlation between antioxidant activity and the content of polyphenols and flavones was analyzed.The results showed that wild vegetables was good source of polyphenols and flavones,and had higher antioxidant activity,among them,Toona sinensis,Sonchus brachyotus DC.and Rumex patientia Linn had higher antioxidant activity followed by Lycium barbarum L.,Gypsophila oldhamina Miq,Lepidium apetalum,Cirsium setosum,Kochia scoparia（L.）,Salsola collina pall,Herba portulacae,Radix Rehmanniae and Amaranthus mangostanus;correlation between antioxidant activity and the content of polyphenols and flavones was not significant.（the correlative coefficients were 0.146 and 0.007 respectively）;short time blanch treatment increased the antioxidant activity of wild vegetables.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第2期221-225,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
野菜
抗氧化活性
多酚
黄酮
wild vegetable
antioxidant activity
polyphenols
flavone
作者简介
李凤英，女，1962年出生，硕士，教授
